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Thirty Day Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Super recipe for muffins, I have given the measurements for half a batch in brackets. I am lucky to have a combo microwave, and this makes these so quick and easy to bake, but they are just as nice made in a conventional oven.

Super recipe for muffins, I have given the measurements for half a batch in brackets. I am lucky to have a combo microwave, and this makes these so quick and easy to bake, but they are just as nice made in a conventional oven.

Ingredients

Serves: -

Metric Cups
  • 4 eggs
  • 750 millilitres soft dark brown sugar
  • 180 millilitres cooking oil
  • 5 millilitres vanilla essence
  • 1 litre wheat bran
  • 500 millilitres cake flour
  • 5 millilitres salt
  • 25 millilitres bicarbonate of soda
  • 1 litre milk
  • 500 grams cake mix
  • 250 grams dried fruit
  • 4 eggs
  • 26⅓ fluid ounce soft dark brown sugar
  • 6⅓ fluid ounce cooking oil
  • ⅙ fluid ounce vanilla essence
  • 1¾ pints wheat bran
  • 17½ fluid ounce cake flour
  • ⅙ fluid ounce salt
  • ⅞ fluid ounce baking soda
  • 1¾ pints milk
  • 18 ounces cake mix
  • 9 ounces dried fruit

Method

Thirty Day Muffins is a community recipe submitted by Autumn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cream eggs and sugar well. Add oil and vanilla. Mix in and add bran. Sieve flour, salt and bicarb mixing in alternately with milk. Add dried fruit. Place in a plastic container with a tight fitting lid and keep for at least 24 hours in the fridge before using.
  • Spray muffin pans (or line with paper cases) add mixture to fill halfway. Pre heat microwave to 230 degrees.
  • When heated bake on combination 220 degree heat and 200watt microwave power, or bake at 220 degrees in a normal oven as per normal muffins. Cool and butter.
  • Keep mixture in fridge for 30 days, stir before baking a batch.
  • Cream eggs and sugar well. Add oil and vanilla. Mix in and add bran. Sieve flour, salt and bicarb mixing in alternately with milk. Add dried fruit. Place in a plastic container with a tight fitting lid and keep for at least 24 hours in the fridge before using.
  • Spray muffin pans (or line with paper cases) add mixture to fill halfway. Pre heat microwave to 230 degrees.
  • When heated bake on combination 220 degree heat and 200watt microwave power, or bake at 220 degrees in a normal oven as per normal muffins. Cool and butter.
  • Keep mixture in fridge for 30 days, stir before baking a batch.
  • Tell us what you think